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Process for obtaining a sucrose-flavored additive

a technology of additives and sucrose, which is applied in the field of processing for obtaining sucrose-flavored additives, can solve the problems that the sweeteners have not fully satisfied the consumers of these products, and achieve the effect of reducing or dissimulating

Active Publication Date: 2019-05-14
METCO S A DE CV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patent aims to provide a solution for improving the taste of high yield sweeteners, which are commonly used in consumer products like sugar substitutes. The invention introduces a flavoring additive that can be mixed with these sweeteners, making them taste like sugar. This helps to increase consumer acceptance of these sweeteners and reduce or dissimulate their odd flavors in non-caloric sweeteners. Additionally, the invention provides a sweetener based on artificial sweeteners mixed with the additive, which can be used in manufacturing various products such as candies, beverages, and baked products.

Problems solved by technology

It would however appear that these sweeteners have not fully satisfied the consumers of these products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024]Purification of the Concentrated Extracts of Inorganic Salts Obtained from Sugar Cane, or of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills.

[0025]To 50 Kg of the extract containing 80-85% brown colored dissolved solids of not less than 6000 international ICUMSA color units, 50 Kg of bi-distilled water is added, placed in a stainless steel steam-heated T 304 reactor with a 1 HP stirrer and marine-type propeller. Sulfuric acid, nitric acid, phosphoric or hydrochloric acid are added in a range of 0.1 to 1 Kg to obtain a pH of 1.5 in the solution, this is homogenized for two hours and heated in 10° C. ramps, maintaining each temperature for 1 hour until 80° is reached, stirring constantly. After maintaining an 80° C. temperature for one hour the steam source is closed and stirring stopped, allowing the mixture to stand for 8 hours. The product is filtered through a mud-removing filter press, eliminating inorganic salts. A yield of 90 Kg is o...

example 2

[0026]Extraction of Sucrose obtained from the Product Concentrate of the Previous Example.

[0027]This stage is carried out as follows: To 10 Kg of the product from the previous example, 90 Kg of 98-99% pure ethylic alcohol is added in a closed reactor of T304 stainless steel having a heating system, a torispherical base, a side exit above the base and a stirring system with a 1 HP motor and marine propeller. The product is stirred to mix and heated at 40° C. for one hour. The stirring is stopped and the mixture allowed to stand and decanting for three hours. At the base of reactor remains up to 90% of the sucrose, two phases remaining in the reactor. The liquid phase is removed, filtering this through a filter press, and transferred to distilling equipment with a reflux system. This is distilled at 72-80° C. recovering a 92% pure ethylic alcohol, and recovering the base with a 98-99% efficiency of dissolved solids, with a water adjustment of up to 18-20% soluble solids using bi-disti...

example 3

[0028]The product obtained from the foregoing example is filtered to stabilize the product which will serve as a means of cultivation to cleanse it from any monosaccharides present due to hydrolysis of the sucrose from the mineral acid and heat treatment, and forwarded to a T305 stainless steel bioreactor. The bioreactor is loaded with 140 liters (density 1.08 g / liter) and a 5% preinocule of an osmotolerant yeast culture added with aeration of 1 to 1.6 maximum vvm. The culture is maintained at 30° C. for 7 days when the stationary phase the culture is reached. The ventilation is stopped and the culture means filtered to separate the liquid phase, recovering the yeast mass in the filter press. The filtered product terminates with dissolved solids concentration of between 14 and 15 Brix, the pH is adjusted in the 3.5 to 4.5 range, dark brown in color, of over 6000 international units ICUMSA color.

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Abstract

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]The present application is a national phase entry under 35 U.S.C. § 371 of International Application No. PCT / MX2014 / 000189, filed Nov. 28, 2014, published in Mexico, which claims the benefit of Mexican Patent Application No. MX / a / 2013 / 013972, filed Nov. 28, 2013. The disclosures of said applications are incorporated by reference herein.FIELD OF THE INVENTION[0002]During recent years and to date, the use of artificial sweeteners, whether by medical prescription or for diet purposes, has increased exponentially; however, their use is not fully accepted, due especially to the fact that these sweeteners give a strange taste to the palate of their consumers, a sensation which lasts for more or less extensive periods of time, which has had a certain restrictive influence on their use.[0003]Examples of these sweeteners defined as high-intensity are steviol glycosides, acesulfame potassium, saccharine and its sodium, potassium and calcium salts, ...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23L27/10C13B50/00C13B20/00C13B10/02A23L27/30A23L5/20
CPCA23L27/11A23L5/23A23L27/10A23L27/115C13B50/002A23L27/33C13B10/02C13B20/005A23L27/30
Inventor LVAREZ DE LA CADENA SILLAS, HECTOR ALEJANDROLOPEZ CORDOBA, LEONORRAMIREZ ROJAS, OCTAVIO
Owner METCO S A DE CV
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